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Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and visitors equally celebrating its superb cuisine.

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this status, it enters a international community of more than four hundred metropolises across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".

The accolade "stands as proof of its deep-rooted gastronomic legacy and dynamic culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 cities internationally.

A City Defined by Food

The honor for this time-honored city arrives as little surprise to its locals or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, lively, and vibrant city – the capital of India's most populous state – is at last in the limelight for what has perennially shaped its soul: an immense passion for food.

"'What will be cooked, how should it be prepared' is a continued conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and raised to exquisite levels in their imperial kitchens.

These imperial kitchens were centers of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with dough.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are little shops and stalls – lesser-known delights that are immensely loved by the locals.

In the central district of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.

For breakfast, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is intricate and involved. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation are reluctant to take up the skill.

A celebrity chef from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is believed, will inspire more people worldwide to discover these stories and visit the city to delight in the gastronomic treasures of Lucknow.